Apple Pudding (Baked)

Butter, 2 tablespoonfuls.

Eggs, 4.

Green tart apples, grated, 6.

Sugar, cup.

Lemon, 1.

Stir the butter and sugar to a cream; stir into this the well-beaten yolks of the eggs, the juice and grated rind of the lemon, and the grated apples. Stir in the beaten whites of the eggs, flavor with cinnamon or nutmeg, and bake. Serve cold with cream.

Plum Pudding

Eggs, 4.

Cream, 1 cup.

Flour, 1 cups.

Raisins, seeded, chopped, pound.

Dried cherries, pound.

Candied orange peel, 2 ounces.

Sugar, 1 cup.

Bread crumbs 1 cup.

Butter, 1/3 pound.

Currants pound.

Candied citron, 2 ounces.

Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat well together, and mix in the sugar and fruit. Mix well, pour into a buttered pan, cover, and steam about two hours.

Cabinet Pudding

Candied citron, cup.

Seedless raisins, cup.

Currants, cup.



Stale sponge cake, 1 quart.

Milk, 2 cups.

Eggs, 2.

Butter, melted, 1 tablespoonful.


Butter a pudding mold that will hold at least two quarts. Have the citron and raisins chopped fine, the currants well washed, and the cake cut into strips about an inch and a half wide and half an inch thick; sprinkle some of the fruit on the bottom of the mold, then slices of the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, then cake, and so on till the ingredients are all used. Pour over this a custard made of the milk, eggs, and melted butter. Pour this over the cake without cooking, and let soak one-half hour, then set into a pan of water, cover, and bake until the custard is set. Serve with a tart sauce.

Cream Sago Pudding

Sago, cup. Sugar, 1 cup. Milk or cream, I quart. Eggs, 2.

Lemon flavoring. Wash the sago, and with the milk put into a double boiler, and cook until clear. Beat the eggs very light, and add the sugar and flavor. Remove the sago from the range, and allow to cool a little, then pour in the eggs and sugar, beating all the time. Put in a pudding-pan, set in a pan of water, cover, and bake until the custard is set.

Steamed Fruit Pudding

Tart apple pulp, 2 cups.

Sugar, 1 cup.

Eggs, 6.

Grape juice, 2 cups.

Salt, teaspoonful.

Toasted bread crumbs, 4 cups.

Seedless raisins, 1 cup.

Lemon rind, grated, 1.

Vanilla, 1 tablespoonful.

Mix all well together except the whites of the eggs, which should be beaten stiff and added last. Turn into a buttered mold, and steam or boil for three hours. Serve with sweetened cream, flavored with nutmeg.

Sponge Pudding

Milk, 2 cups. Flour, cup. Sugar, 1/3 cup. Eggs, 4. Put milk into a double boiler. Mix the sugar and flour with a little cold milk; pour this into the scalding milk, and stir till it thickens,; then stir it into the well-beaten yolks of the eggs; then add the whites beaten stiff. Pour the mixture into buttered cups or into a pudding dish. Put the cup or dish into a pan of boiling water, place in the oven, and bake twenty minutes. About five minutes before it is done, remove from the pan of water, and finish baking on the grate. Serve in the cups in which it is baked or on hot plates if baked in a pudding dish.

This should not be allowed to stand, but be served immediately.